"挤压膨化温度对大豆分离蛋白抗原性及结构的影响""Effect of extrusion temperature on antigenicity and structure of soybean protein isolate"

"挤压膨化温度对大豆分离蛋白抗原性及结构的影响""Effect of extrusion temperature on antigenicity and structure of soybean protein isolate"

旨在为开发大豆蛋白的脱敏技术提供参考，对大豆分离蛋白（SPI）进行挤压膨化处理，对不同挤压膨化温度下SPI的抗原性、十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（SDS-PAGE）、氨基酸组成、溶解度、紫外吸收光谱、内源荧光光谱及表面疏水性进行分析。结果表明：随着挤压膨化温度的升高，SPI抗原性呈现先降低再升高的趋势，145 ℃时SPI的抗原性下降最为显著；SPI中抗原蛋白β-伴大豆球蛋白的α、α′、β亚基以及大豆球蛋白的酸性亚基和碱性亚基均发生明显降解；SPI的氨基酸组成、必需氨基酸含量与氨基酸总量比值无明显变化，营养性保持良好；SPI溶解度降低；氢键、二硫键、疏水相互作用均是维持SPI空间结构的分子...

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Bibliographic Details
Main Author:	常永锋1，陈屹轩1，布冠好1，高雪丽2，赵青青1，罗琼1" CHANG Yongfeng1, CHEN Yixuan1, BU Guanhao1, GAO Xueli2, ZHAO Qingqing1, LUO Qiong1"
Format:	Article
Language:	English
Published:	中粮工科（西安）国际工程有限公司 2024-12-01
Series:	Zhongguo youzhi
Subjects:	核桃蛋白；阴离子；阳离子；结构；功能特性 walnut protein; anion; cation; structure; functionality
Online Access:	http://tg.chinaoils.cn/zgyz/ch/reader/create_pdf.aspx?file_no=20241203&flag=1
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